Beer and Peanut Soup With Roasted Sweet Potatoes | NBWA: America's Beer and Beverage Distributors

Makes 6 servings

2 TBLS peanut oil
1 cup onion, finely chopped
1 small green bell pepper, finely chopped
3 cloves garlic, minced
1 TBLS fresh ginger, minced
½ tsp crushed red pepper flakes
3 cups canned chicken stock
1 bottle (12 oz) Bock Beer
2 cups mashed roasted sweet potato (from 2 large sweet potatoes)
2 tomatoes, chopped
¾ cup creamy peanut butter
2 cups cooked small shrimp
1 ½ tsp salt
6 TBLS scallions, chopped

In large soup pot over medium-low heat, warm peanut oil. Add onion, bell pepper, garlic, ginger and pepper flakes. Cook mixture, covered, eight minutes, stirring once or twice, until onions are translucent. Add chicken stock and Bock Beer; bring to a boil. Stir in sweet potatoes and tomatoes.

Cover pot and simmer soup for 15 minutes, stirring occasionally. Whisk in peanut butter, shrimp and salt, stir well until blended. Simmer two minutes longer.

Ladle soup into bowls. Garnish each with one tablespoon chopped scallions.

Nutrition Information, Per Serving:
410 calories; 22 g fat; 4.5 g saturated fat; 38 g carbohydrate